Tapenade

The word “tapenade” comes from the Provençale word for caper, “tapena”.  Tapenade is an iconic Provençale food that is served as a canapé, hors d’œuvre or as an ingredient of other sauces and dishes.  It is particularly good with eggs. 

Tapenade is made by blending together, olives, capers and a variety of other constituents.  It is easy to make and will keep in a fridge for a week or more.

Preparation Time: 10 Mins

Total Time: 10 Mins

Ingredients

For 0 portions

2                    Anchovy fillets         

2½ tbs            Capers      

1 clove            Garlic       

1 tbs               Lemon juice            

60 ml              Olive oil    

130 gms          Olives  - black, pitted

                      Pepper      

½ tsp             Thyme  - leaves       

40 gms            Tuna        

Method

Put all the ingredients, except the oil, in a food processor and process to give a slightly coarse purée.  Then add the oil and blend to amalgamate.